Lemon-Garlic Braised Eggs

Summer squash turned into noodles is the perfect base for this lightened-up brunch recipe.

Lemon-Garlic Braised Eggs
Photo: Jacob Fox
Total Time:
25 mins
4 eggs plus 4 cups cooked squash


  • 2 tablespoon olive oil

  • 4 cloves garlic, minced

  • 1 10-12 ounce zucchini, spiralized

  • 1 10-12 ounce yellow summer squash, spiralized

  • 1 lemon, zested and juiced (1 tsp. zest, 3 Tbsp. juice)

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 4 chicken or duck eggs

  • 2 tablespoon butter, melted

  • ½ cup chopped fresh herbs, such as parsley, basil, oregano, and/or dill weed

  • 2 ounce crumbled goat cheese


  1. In a 12-inch skillet heat oil over medium-high. Add garlic and cook 1 minute. Add the next five ingredients (through pepper). Toss to coat. Cook 3 to 5 minutes or until tender.

  2. Reduce heat to medium-low. Make 4 indentations in squash mixture. Crack an egg into a custard cup or small bowl. Slip into an indentation. Repeat with remaining eggs. Cover and cook 6 to 7 minutes or until yolks are thickened and whites are set. Remove from heat.

  3. Drizzle eggs with butter and lemon juice. Top with herbs and goat cheese.

Nutrition Facts (per serving)

346 Calories
27g Fat
12g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 346
% Daily Value *
Total Fat 27g 35%
Saturated Fat 10g 50%
Cholesterol 645mg 215%
Sodium 514mg 22%
Total Carbohydrate 12g 4%
Total Sugars 8g
Protein 15g
Vitamin C 61.3mg 307%
Calcium 152mg 12%
Iron 4.5mg 25%
Potassium 830mg 18%
Folate, total 122.2mcg
Vitamin B-12 3.8mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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